This gluten-free apricot and ginger tart recipe is the perfect accompaniment to an Absolut Moscow Mule

I love to cook with booze – eating and drinking have to be two of my favourite things to do with friends and family, and at Christmas time they begin to turn into the national sport. When Absolut approached me to develop a recipe to pair with their holiday cocktail, the Moscow Mule, I was absolutely delighted (see what I did there?) to come up with this alternative Christmas dinner party dessert.

Rumour has it that the first Moscow Mule was created in 1941 by a spirits distributor and a restaurateur, born out of a practical need to shift stock of vodka and ginger beer. However it was invented, I for one am glad that it was.

To recreate Absolut’s version, combine two parts Absolut vodka with one part lime juice over ice. Top with ginger beer, garnish with a lime wedge and serve up at your next Christmas party as the perfect after-dinner drink to accompany this gluten-free apricot and ginger tart

This tart is delicious hot or cold, quick to put together, and makes a refreshing break from Christmas pudding and gingerbread.

Making gluten-free apricot and ginger tart another day? Pin it so you don’t forget!

Preheat the oven to 180°c, then line an 8x10in baking dish with baking parchment.

Add the ground almonds, desiccated coconut and bicarbonate of soda to a bowl, and mix.

Melt the coconut oil and add that to the bowl, with the juice and zest of the lime. Stir well, then turn out into the lined dish and pat down to form a base. Bake in the oven for 15 minutes.

Meanwhile, make the ginger and apricot topping. Take a small saucepan and add in the tinned apricots, with their juice, and the spices, and warm gently over a low heat. Roughly chop the ginger and add that to the pan too. Gently heat to a simmer, then continue to cook for around 10 minutes.

When the base is golden brown (as below), remove from the oven and set to one side.

Put the apricot conserve in a heatproof bowl or ramekin and heat in the microwave for 30 seconds, to loosen, then spread the warm conserve onto the base.

Take the hot mulled apricots and spoon them over the tart, taking care to avoid the liquid and the whole spices and pieces of ginger.

Serve up hot, or refrigerate overnight for a chilled dessert.

EatsLeeds http://eatsleeds.co.uk/

Enjoy your quick and easy gluten-free apricot and ginger tart with an Absolut Moscow Mule, for a Christmassy after-dinner treat.

Making gluten-free apricot and ginger tart another day? Pin it so you don’t forget!

What a great sounding tart. I love the idea of combining apricot & ginger. And the coconut would lend a nice, sweet flavour. Gorgeous tart!
Thank you so much for sharing at Healthy Vegan Fridays! I’m pinning & sharing. I look forward to seeing more of your recipes =)

We’d love to try this one chilled with some whipped cream (to complete the sin) 🙂 We’ll skip the ginger ourselves, but we bet the rest of those beautiful spices you chose, like the cardamom, the cinnamon, the anise and the cloves, will completely satisfy us:)
Fantastic recipe, great job Zoe!
Panos and Mirella

I love a good salad but I love a good beer too. Find out a little more about me here.

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